Coffee Cake Cheesecake
This Coffee Cake Cheesecake combines the fluffy texture of cheesecake with a crumbled coffee cake topping, delivering a decadent yet comforting dessert experience.
Ingredients
For the Crust
- 2 cups 2 cups (210g) graham cracker crumbs For a crunchy base.
- 2 tablespoons 2 tablespoons granulated sugar To add sweetness.
- 1 teaspoon 1 teaspoon ground cinnamon Because cinnamon makes everything better!
- 1/2 cup 1/2 cup (1 stick / 115g) unsalted butter (melted and cooled slightly) This will help bind everything together.
For the Cinnamon Swirl
- 1/2 cup 1/2 cup (100g) packed brown sugar (light or dark) I recommend light brown sugar for a more delicate flavor.
- 1 teaspoon 1 teaspoon ground cinnamon More of that fantastic spice!
- 2 teaspoons 2 teaspoons unsweetened cocoa powder Optional; adds a surprise depth.
- 3/4 cup 3/4 cup (90g) all-purpose flour (spoon and leveled) Gives the swirl structure.
For the Streusel Topping
- 1/2 cup 1/2 cup (100g) packed brown sugar (light or dark) To add that delightful caramel essence.
- 1 teaspoon 1 teaspoon ground cinnamon Consistency is key!
- 1/4 cup 1/4 cup (60g) unsalted butter (melted and cooled slightly) For that crumby goodness.
For the Cheesecake Filling
- 4 blocks 4 (8oz) blocks cream cheese (32oz / 900g total, at room temperature) The heart of this dessert.
- 3/4 cup 3/4 cup (150g) granulated sugar Sweetness to balance the tanginess.
- 1/2 cup 1/2 cup (120g) sour cream (at room temperature) Softens the texture and enhances flavor.
- 1/4 cup 1/4 cup (30g) all-purpose flour (spoon and leveled) To stabilize the filling’s creamy goodness.
- 1/2 teaspoon 1/2 teaspoon salt To elevate all those wonderful flavors.
- 2 teaspoons 2 teaspoons pure vanilla extract For that warm, familiar flavor.
- 4 large 4 large eggs (at room temperature) They help the cheesecake to rise beautifully.
For the Icing Drizzle
- 1/2 cup 1/2 cup (70g) powdered sugar Sweet and irresistible.
- 1 to 2 tablespoons 1 to 2 tablespoons milk To achieve your desired drizzling consistency.
Instructions
Preparation
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Pack this mixture into the bottom and halfway up the sides of a 9-inch springform pan.
- Preheat your oven to 325°F (163°C) and bake the crust for 8 minutes.
- In a small bowl, mix the brown sugar, cinnamon, cocoa powder, and flour for the cinnamon swirl. Set this aside.
- In another medium bowl, mash together the streusel ingredients until they hold together but remain crumbly. Set it aside too.
- In a large mixing bowl, combine the room-temperature cream cheese and granulated sugar using a paddle attachment on your electric mixer. Beat this on medium speed until smooth (1 to 2 minutes).
- Mix in the sour cream, flour, salt, and vanilla extract until everything is combined. Then, add the eggs one by one, mixing gently after each addition.
Layering and Baking
- Pour half of the cheesecake filling into your cooled crust and spread evenly. Sprinkle the cinnamon swirl mix on top, followed by the remaining filling. Run a skewer through the mixture for a light swirl effect.
- Sprinkle the prepared streusel topping evenly over the top.
- Place a large pan filled with 2 cups of boiling water on the bottom rack of your oven to keep moisture in. Place your cheesecake on the middle rack and bake it for 70 minutes.
- After 70 minutes, carefully remove the water pan and bake for an additional 20 to 30 minutes until the top is slightly puffed and the edges are set but the middle jiggles.
Cooling and Chilling
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 2 hours.
- Move the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Icing and Serving
- In a medium bowl, whisk the powdered sugar with milk to a drizzle-able consistency.
- Remove the cheesecake from the springform pan and drizzle the icing over before slicing.
Notes
Store leftovers in an airtight container in the refrigerator for up to one week. It can also be frozen for up to two months—just be sure to thaw it in the fridge overnight before enjoying.